Monkfish

with spring vegetables

Second courses

A refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.

  • Difficulty
    Medium
  • Preparation time
    40 minutes
  • Cooking time
    20 minutes
  • Servers number
    4 persons

Ingredients

Ingredients for 4
  • Monkfish fillet
    800 g
  • Sliced ​​bacon
    320 g
  • Asparagus
    200 g
  • Peas
    500 g
  • Broad beans
    500 g
  • Shallot
    60 g
  • Garlic
    15 g
  • Extra virgin olive oil
    q.b
  • Wild fennel
    q.b
  • Rosemary
    q.b
  • Butter
    q.b
  • Salt
    q.b
  • Pepper
    q.b
Monkfish image
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Preparation

Phase 1:
Preparation
Step image 1
1
Arrange the pancetta on a baking tray lined with parchment paper and wrap the monkfish fillet in cling film to seal it well.
Step image 2
2
Brown the monkfish on all sides in a hot pan with butter, oil and rosemary.
Step image 3
3
Finish cooking in a steam oven at 180°C.
Step image 4
4
Next, peel the asparagus and shell the peas and broad beans.
Step image 5
5
Sauté the vegetables in a pan with olive oil, butter, garlic, and shallots.
Phase 2:
Plating
Step image 1
1
Cut the monkfish slices and arrange them on a serving dish.
Step image 2
2
Complete the dish with the sautéed vegetables and a few sprigs of wild fennel, serving hot.

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